© 2017 Ching He Huang. All rights reserved.

Crispy Fried Breakfast Eggs

  1. Serves : 1
  2. Preparation time 1 Minutes
  3. Cooking time 3 Minutes
per serving

Cals


284.00

Protein (g)


16.70

Carbs (g)


5.90

Sugars (g)


2.80

Fat (g)


21.70

Sat Fat (g)


5.10

Fibre (g)


1.10

Sodium (mg)


1576.00

egg
Source from

Ching He Huang Web Site

About the recipe

snacks and sides

This is crispy fried eggs - Chinese style! I love my eggs sunny side up with a crispy base and dressing it with hot chilli sauce, oyster sauce, light soy and fresh herbs. Dee-lish! You can serve the eggs with wholemeal baton piece of toast to break into the egg yolks and to mop up the Chinese seasonings.

Ingredients
  • Groundnut oil 1 tbsp
  • Egg 2 free range
  • Sriracha hot chilli sauce 1 tbsp
  • Oyster sauce 1 tbsp
  • Low sodium light soy sauce 1 tbsp
  • Spring onion 1, sliced on the angel
  • Fresh coriander leaves a handful

Steps

  • Heat a large fry pan to a high heat, add the groundnut oil and crack the eggs into the pan. Allow the eggs to cook for 2-3 minutes, they should have a lovely crispy edge. Remove and transfer to a plate.
  • Drizzle over both the chilli sauce and the oyster sauce. Sprinkle over the soy, spring onions and coriander leaves. Enjoy with some hot buttered toast for a delicious spicy breakfast treat.
Ingredients
  • Groundnut oil 1 tbsp
  • Egg 2 free range
  • Sriracha hot chilli sauce 1 tbsp
  • Oyster sauce 1 tbsp
  • Low sodium light soy sauce 1 tbsp
  • Spring onion 1, sliced on the angel
  • Fresh coriander leaves a handful